Page 22 - ECEM

A16 LOCAL
Thursday 26 January 2017

Continued from Page 13

Host Freddy Molina made
sure his guests were having
an unforgettable experi-
ence as they were treated
to what seemed like end-
less delights from the vari-
ous kitchens throughout
the resort, each dish care-
fully handmade and deli-
cately presented to tempt
the eyes and please the
palate.
Herb encrusted lamb
chops, seared scallops,
beef tenderloin and lob-
ster bisque were just a few
of the delights enjoyed
by the guests, who were
served free-flowing wines
and spirits throughout the
dinner. Dessert included
a ‘tres leches’ dish, pas-
sion fruit mixed with light
cream, several types of
handmade chocolates,
fresh berry skewers and a
chocolate fountain!
Following dinner guests
guided their own eve-
nings, choosing from live
jazz music on the terrace,
cool cocktails in the ocean
breeze at the Chill Out
oceanfront bar, trying their
luck at the Orchid Casino,
and even dancing the
night away at the resort’s
popular Disco club.
Guests of the event en-
joyed the rest of the week-
end at leisure being pam-
pered by resort staff and
enjoying the beach and
pool facilities, the mod-
ern fitness center and spa,
and all of the spectacular
dining and entertainment
options offered at the Riu
Palace Antillas Hotel. Ev-
eryone was impressed by
the quality of service and
the rich and varied food
options.q